In the hunt for “goldfish” crackers, I came upon a recipe that didn’t quite work, so I tweaked it. The resulting cheese crackers are tasty, light and cheesy. In an attempt to make these look like little goldfish, we spent hours cutting out little tiny fish with a homemade fishy cookie cutter (thanks to the gluten-free papa for making it in his shop!) However, because there aren’t quite enough hours in the day to do this regularly, I found it’s easier to use my cookie press. The cookie press creates a “three leaf clover” but the leaves break apart easily and for kids, make a perfect size little cracker.
Another great tip: After all the crackers are baked, I pile them all onto one cookie sheet and put them back in the oven (turned off but still warm) for an hour or so. All the moisture evaporates and makes the cracker really crisp. Then I store them in an air-tight container. Some recipes tell you to do this by putting the crackers in a 200 degree oven for several hours, but I find that just cracking the door and letting the moisture escape while the oven cools does the trick. Of course, it probably depends on where you live and how much moisture you have in the air to begin with, so you’ll need to experiment. The whole goal is just to get them as dry and crisp as possible.
Gluten-Free Cheese Crackers Recipe
Published: January 29, 2013
- Yield: 4 dozen crackers
- Prep: 30 mins
- Cook: 10 mins
- Ready In: 40 mins
In the hunt for “goldfish” crackers, I came upon a recipe that didn’t quite work, so I tweaked it. The resulting cheese crackers are …
- 4 ounces cheddar cheese shredded
- 4 tablespoons butter
- 1/4 cup potato starch
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 2 tablespoons milk
- Preheat oven to 400º. Lightly grease a baking sheet.
- Combine all the ingredients in a food processor and pulse to combine, until mixture is a fine crumb.
- Add the milk and pulse to combine.
- Either roll the dough out on a cornstarch-dusted surface to 1/8″ thickness and cut with cookie cutters, or put into your cookie press and press 1/8″ thick crackers.
- Prick the tops of the crackers with a fork and sprinkle lightly with your desired topping. (I just use salt, or nothing.)
- Bake on the prepared cookie sheet for approximately 10 minutes. Crackers should be light and crisp, barely browning on the edges.